With an aversion to mincemeat and fruit cakes, I’m always trying out alternative Christmas sweets and desserts to avoid the abundance of mince pies, Christmas Puds and Christmas Cakes, but can never seem to find a decent Chocolate Yule Log on the shelves of the supermarket or Deli, so the last couple of years, I’ve had a go at my own.
This recipe is rather indulgent, with a Baileys Buttercream filling and rich chocolate ganache. I’ve decorated this one with some salted caramel and a bit of edible silver shimmer, but you could go more traditional and make some fondant icing decorations, in the same way you might do for a Christmas cake. The sponge is a chocolate genoise sponge, which works really well for a swiss roll type cake.
For the sponge
- 5 eggs
- 110g plain flour
- 150g caster sugar or golden caster sugar
- 25g unsalted butter
- 40g cocoa powder
For the Baileys Buttercream
- 250g icing sugar
- 40ml Baileys
- 80g butter
For the Ganache Icing
- 200g dark chocolate
- 300ml double cream
1. Preheat the oven to 180C & Lightly grease and line the base of a swiss roll cake tin (9″x13″)
- Whisk the eggs and sugar together in a bowl for 4-5 minutes, or until thick and pale
3. In a separate bowl, sift together the flour and cocoa powder, then gently fold it into the egg and sugar mixture until just combined.
- Stir in the melted butter
Pour the mixture into the tin and place the tin onto a baking sheet and bake in the oven for 15 minutes, or until the cakes are risen and springy to the touch.
Remove from the oven and allow to cool briefly before turning out onto a wire rack to cool completely.
In a mixer, beat all the buttercream ingredients until light and fluffy
When the cake is cool, spread the buttercream over the cake, leaving a 0.5cm gap around the edges. Roll the cake to form a swiss roll. Now, I can’t even begin to describe to you guys how to do this. And I’m not that great at it myself, so watch the video in this recipe on the BBC Food Site instead!
To make the ganache, bring the cream to the boil, then take of the heat, add the pieces of chocolate and stir until it is all melted. Leave to cool.
Spread the ganache all over the cake including the ends, and leave aside for several hours until starting to set.
To get the ‘bark’ effect go the log, simply gently drag a fork along the length of the cake, always int he same direction, and decorate how you wish!
Happy eating 🙂